Pasta salad is a favorite for everything from potlucks to summer barbecues. Here, we're putting a twist on the classic by adding plenty of dill pickles, bacon, and hard-boiled eggs. This dill pickle pasta salad recipe is great paired with burgers, hot dogs, chicken, and more. Here's how to make a batch at home.
Dill Pickle Pasta Salad Ingredients
Here's what you'll need to make this summer side dish.
- Pasta: We chose bow tie pasta for this pickle pasta salad, but you can use any short shape you like. The recipe is delicious with penne, macaroni, and corkscrew noodles.
- Eggs: We're adding hard boiled eggs to this pasta salad. If you're short on time, grab a pack of purchased pre-hard-boiled eggs from the store.
- Bacon: For the perfect balance of textures, ensure your bacon is cooked until crispy.
- Dressing: This dill pickle pasta salad is tossed in a homemade dressing made with mayo, sour cream, garlic, salt, and pickle brine.
- Pickles: Roughly chop dill pickles before adding them to the pasta salad.
- Veggies: Round out the salad with fresh veggies including celery, tomatoes, and onion.
- Herbs: Finish the dish with plenty of fresh dill to amp up the flavor of the pickles.
How to Make Dill Pickle Pasta Salad
This pasta salad recipe is very easy to make, here's what you'll need to do.
- Boil Pasta: Cook the pasta and eggs in the same pot. They'll both be ready to drain after 12 minutes. Peel and chop the eggs.
- Cook the Bacon: In a skillet, cook the bacon until crisp. Once cool, crumble and set aside.
- Mix the Dressing: Combine the dressing ingredients in a bowl.
- Assemble: Add the pasta, eggs, bacon, veggies, pickles, and dill to the bowl with the dressing. Toss until combined. That's it!
How to Store Dill Pickle Pasta Salad
Keep the pasta salad stored in an airtight container in the fridge for 2-3 days. If you store it any longer, the texture and flavor may change.
Ingredients
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12 oz bow tie pasta
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4 large eggs
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6 slices thick cut bacon, chopped
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1 cup mayonnaise
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1/2 cup sour cream
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2 cloves garlic, minced
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1/2 tsp salt
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1/4 tsp black pepper
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6 tbsp pickle brine
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1 1/2 cups dill pickles, chopped
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1 cup chopped celery
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1 cup cherry tomatoes, halved
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1/2 cup red onion, diced
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1/2 cup fresh dill, chopped
Directions
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To a large pot of boiling water add pasta; stir. Carefully add eggs (in shell) to the boiling water with pasta; cook 12 minutes. Use a slotted spoon to transfer eggs to an ice bath. Drain pasta. Rinse with cold water; drain and cool. Peel cooled eggs. If you like, slice or quarter one egg for garnish (chill until needed); coarsely chop remaining eggs.
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Meanwhile, in a 10-inch skillet cook bacon over medium-high until crisp, about 10 minutes. Drain on paper towels.
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In a large bowl whisk together next six ingredients (through brine). Add pasta, pickles, chopped eggs, bacon, and remaining ingredients; stir to coat. Cover and chill 30 minutes or up to 2 days. Garnish with reserved sliced egg (if using) and additional fresh dill.
Nutrition Facts (per serving)
| 253 | Calories |
| 20g | Fat |
| 12g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 252.8 | |
| % Daily Value * | |
| Total Fat 19.7g | 25% |
| Saturated Fat 4.4g | 22% |
| Cholesterol 81.3mg | 27% |
| Sodium 542.2mg | 24% |
| Total Carbohydrate 12.2g | 4% |
| Dietary Fiber 1.3g | 4% |
| Total Sugars 2g | |
| Protein 6.7g | 13% |
| Vitamin D 0.4mcg | 2% |
| Vitamin C 4mg | 4% |
| Calcium 46.9mg | 4% |
| Iron 1mg | 5% |
| Potassium 194.3mg | 4% |
| Fatty acids, total trans 0.1g | |
| Vitamin D 16IU | |
| Alanine 0.3g | |
| Arginine 0.4g | |
| Ash 2.1g | |
| Aspartic acid 0.6g | |
| Caffeine 0mg | |
| Carotene, alpha 15.6mcg | |
| Choline, total 67.6mg | |
| Copper, Cu 0.1mg | |
| Cystine 0.1g | |
| Energy 1057.5kJ | |
| Fluoride, F 9.5mcg | |
| Folate, total 39.9mcg | |
| Glutamic acid 1.4g | |
| Glycine 0.3g | |
| Histidine 0.2g | |
| Isoleucine 0.3g | |
| Leucine 0.5g | |
| Lysine 0.4g | |
| Methionine 0.2g | |
| Magnesium, Mg 16.1mg | |
| Manganese, Mn 0.2mg | |
| Niacin 1.3mg | |
| Phosphorus, P 98.1mg | |
| Pantothenic acid 0.5mg | |
| Phenylalanine 0.3g | |
| Phytosterols 6.7mg | |
| Proline 0.4g | |
| Retinol 41.7mcg | |
| Selenium, Se 16.7mcg | |
| Serine 0.4g | |
| Starch 7.4g | |
| Theobromine 0mg | |
| Threonine 0.3g | |
| Vitamin E (alpha-tocopherol) 1mg | |
| Tryptophan 0.1g | |
| Tyrosine 0.2g | |
| Valine 0.4g | |
| Vitamin A, IU 373.8IU | |
| Vitamin A, RAE 53.5mcg | |
| Vitamin B-12 0.3mcg | |
| Vitamin B-6 0.1mg | |
| Vitamin K (phylloquinone) 40mcg | |
| Water 97g | |
| Zinc, Zn 0.7mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
